We Love Cooking! + [sweet potato]

:: Herby Sweet Potato Chips

I'm packing my bag this weekend so the meals are all a little light on the ground this week. For the next two weeks I will be staying in London to photograph the recipes for my new book which is out next year. It's all getting very exciting and as I am finally putting the finishing touches to the text, the next part is all fun. The photography process will take up most of the days while we're there, but I am hoping to finally get to see a bit of London. I have had loads of recommendations of places to eat, things to see and food markets to shop in so hopefully with a little bit of luck and hard work will we have some free time to see the sights!

Herby Sweet Potato Chips
These sweet and spicy little wedges knock the socks off greasy fast food chips any day. If you haven’t tried sweet potatoes before, this is a great introduction recipe, where you just can’t go wrong. Serve as a nice side dish or a quick and tasty snack!

Serves 4
5 large sweet potatoes
3 garlic cloves, finely chopped
3 tablespoons of olive oil
A good handful of fresh herbs
1 teaspoon of sea salt
1 teaspoon of freshly ground black pepper

Preheat the oven to 190°C/375°F/Gas Mark 5.
If I am serving these as a side dish, I generally prepare them first and let
them cook away in the oven while I get on with the rest of the dinner.
In a pestle and mortar, bash together the a little of the olive oil, the herbs, garlic and sea salt until you have a smooth paste.
Peel the sweet potatoes and slice in half lenghtways and then in half again,
then chop into rough chips. Place in a bowl and toss with the herby paste.
Place in a large roasting tin and drizzle with a little extra oil and sprinkle with ground black pepper until all the chips are well coated.
Roast in the oven for about 40–45 minutes, or until the insides are soft and
the edges are slightly charred.